Purslane, Meyer Lemon, and Pear Salad with Kaffir Lime Vinaigrette |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 6 |
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For this recipe, it's worth the effort to look for purslane at your local farmers market or specialty produce store. The salad green's fleshy texture and subtle citrus notes work well with the gentle flavors of Meyer lemon and kaffir lime leaves. Ingredients:
1 lemon |
1 stalk fresh lemongrass, 1 or 2 tough outer leaves discarded and root end trimmed |
3/4 cup chicken stock or broth |
1 small (1 1/2- to 2-inch) dried chile (preferably thai) |
6 (2- by 1 1/4-inch) fresh or frozen kaffir lime leaves |
1/4 cup olive oil |
1 1/2 teaspoons cornstarch dissolved in 1 teaspoon water |
1 teaspoon minced fresh oregano |
1 teaspoon minced fresh chervil |
1 teaspoon minced fresh flat-leaf parsley |
1 meyer lemon |
6 firm-ripe small seckel pears (3/4 pound total) |
6 radishes, trimmed |
3/4 pound purslane, coarse stems discarded |
1 1/2 tablespoons olive oil |
1 tablespoon fresh lemon juice |
fleur de sel to taste |
accompaniment: jasmine rice crackers |
Directions:
1. Make vinaigrette: Cut peel, including white pith, from lemon with a small sharp knife. Working over a bowl to catch juices, cut lemon segments free from membranes, letting segments drop into bowl.
2. Crush lemongrass stalk with side of a heavy knife (to release oils), then thinly slice. Bring stock, lemongrass, and chile to a boil in a 1- to 1 1/2-quart heavy saucepan. Cover pan and remove from heat, then let stand 20 minutes.
3. Return to a boil and add lemon segments with juice and lime leaves. Cover pan and remove from heat, then let stand 20 minutes more.
4. Pour mixture through a fine-mesh sieve into a small bowl, discarding solids, then return to saucepan and whisk in oil. Bring vinaigrette to a boil and whisk in cornstarch mixture, then simmer, whisking occasionally, 2 minutes. Cool completely. Whisk in herbs and salt and pepper to taste.
5. Make salad: Using slicer, cut Meyer lemon (with skin) crosswise, pears lengthwise (discarding cores), and radishes lengthwise into very thin slices (about 1/16 inch thick) and transfer to a large bowl. Add purslane, oil, lemon juice, and fleur de sel and pepper to taste and toss gently.
6. Divide salad among 6 plates and spoon vinaigrette over and around each. Serve salads with jasmine crackers on the side.
7. Cooks' note: ·Vinaigrette (without herbs) can be made 1 day ahead and chilled, covered. Bring to room temperature, then whisk in herbs just before serving.
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